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Strawberry Crunch Salad

A delightful and vibrant salad combining fresh strawberries, creamy avocado, and crunchy nuts, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Base
  • 10 ounces arugula greens Fresh, washed
  • 8 ounces strawberries Hulled and quartered or chopped; use ripe strawberries for best flavor
  • 1 whole avocado Chopped; use ripe, creamy avocado
  • 2 ounces crumbled goat cheese Optional, for a tangy contrast
Crunchy Toppings
  • ⅓ cup roasted salted pistachios Chopped; adds extra crunch
  • ⅔ cup sliced or slivered almonds For caramelizing
Dressing
  • 3 tablespoons champagne vinegar Can be substituted with rice vinegar
  • ½ whole lemon Juiced; for acidity
  • 2 tablespoons honey Adjust to taste; try local honey for extra flavor
  • 1 teaspoon Dijon mustard Adds a tangy flavor
  • 1 clove garlic Freshly grated for depth of flavor
  • ½ cup olive oil Use high-quality extra virgin for best results
  • a pinch kosher salt To taste
  • a pinch black pepper To taste
  • 3 tablespoons sugar For coating the almonds

Method
 

Caramelizing Almonds
  1. Preheat your oven to 350°F (175°C). In a medium skillet over medium heat, combine the sliced almonds and sugar. Stir continuously for about 5-7 minutes, until the sugar melts and coats the almonds. Spread them on a parchment-lined baking sheet to cool.
Making the Dressing
  1. Whisk together the champagne vinegar, lemon juice, honey, Dijon mustard, and grated garlic in a mixing bowl. Drizzle olive oil while whisking continuously to create an emulsion. Season with salt and pepper.
Assembling the Salad
  1. In a large bowl, toss together the arugula, strawberries, avocado, goat cheese, and cooled almonds. Drizzle with the dressing and gently combine. Serve immediately for the freshest taste.

Notes

For best flavor, let ingredients come to room temperature before starting. Store leftovers in an airtight container in the fridge for up to 1 day.